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Zucchini with Niçoise Olives and Burrata

Food & Wine
  • 45 minutes
  • Serves

INGREDIENTS

1/4 cup

plus 2 tablespoons extra-virgin olive oil

8

medium zucchini (about 3 1/4 pounds)—halved lengthwise, seeded and cut into 1/3-inch dice

3

lemon thyme sprigs

Kosher salt

1 tsp

finely grated lemon zest

1 tbsp

fresh lemon juice

1/2 cup

pitted Niçoise olives, chopped

Freshly ground pepper

3/4 lb

burrata or buffalo mozzarella, sliced

Thinly sliced squash blossoms, for garnish (optional)